Outdoor Cooking Recipes from The Lookout

INGREDIENTS

• 1 lb chicken breast or thighs, cut into bite-size pieces
• 12–14 oz andouille sausage, sliced
• 1 lb baby potatoes, quartered or cut into small chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• 8 oz mushrooms, sliced
• 1 medium zucchini, chopped
• 8 oz fresh green beans, trimmed and cut in half
• 1–2 Tbsp cooking oil, as needed for the griddle
• 1½ Tbsp Traeger Garlic & Chili Pepper Rub, plus more to taste
• ½–1 tsp garlic salt, to taste

DIRECTIONS

Heat the Blackstone griddle to medium-high heat and add a little cooking oil.

Add the potatoes first and cook for about 8–10 minutes, turning occasionally, until they begin to soften and brown.

Add the chicken and andouille sausage. Season with about half of the Traeger Garlic & Chili Pepper Rub and a little garlic salt. Cook for 6–8 minutes, turning frequently, until the chicken is cooked through and the sausage is browned.

Add the onion, red and yellow bell peppers, mushrooms, zucchini, and green beans.

Sprinkle with the remaining seasoning and continue cooking for another 6–8 minutes, stirring and turning everything together, until the vegetables are tender but still have a little bite.

Taste and add more Traeger seasoning or garlic salt if needed.

Toss everything together on the griddle and serve hot.

INGREDIENTS

• English muffins  
• Butter  
• Eggs  
• Sliced cheese — American, cheddar, or your favorite  
• Your choice of Canadian bacon, ham, bacon, or breakfast sausage  
• Foil sheets for wrapping
• Salt & Pepper

DIRECTIONS

1. Heat the Blackstone griddle to medium heat.
2. Split the English muffins and lightly butter the cut sides. Place them cut-side down on the griddle and toast until golden brown.
3. Cook your choice of Canadian bacon, ham, bacon, or breakfast sausage on the Blackstone until heated through and nicely browned.
4. As the muffins are ready, place each one on its own sheet of foil. This makes assembly easy and lets you wrap each sandwich as soon as it’s finished.
5. Cook the eggs over-medium, leaving the yolks just slightly runny. That little bit of soft yolk is what makes an Egg McBoom an Egg McBoom.
6. To assemble, layer the bottom half of an English muffin with your choice of meat, one over-medium egg, and a slice of cheese. Add the top half of the English muffin.
7. Wrap each finished sandwich tightly in foil and keep warm while the rest of breakfast finishes cooking.
8. Serve warm, unwrap, and enjoy.

These are great for feeding a crowd because you can assemble and wrap them as you go, and the foil keeps everything warm until everyone is ready to eat. They’ll be perfect for cooking on the 28-inch Blackstone at The Lookout. 

BLACKSTONE SMASH BURGERS
Makes 4 double burgers

INGREDIENTS

• 1½ pounds 80/20 ground beef
• 4 soft hamburger or brioche buns
• 8 slices American cheese
• 1 small sweet onion, sliced very thin
• Salt and pepper
• Butter for toasting buns
• Dill pickles for topping

BURGER SAUCE

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons chopped dill pickles
• 1 teaspoon pickle juice
• ½ teaspoon garlic powder
• ½ teaspoon paprika

DIRECTIONS

1. Mix all the burger sauce ingredients in a small bowl and set aside.
2. Divide the ground beef into eight loose 3-ounce balls. Don’t pack them tightly.
3. Heat the Blackstone griddle to 400–450°F. Lightly butter the cut sides of the buns, toast them on the griddle, and set aside.
4. Place the beef balls on the hot griddle, leaving room between them. Immediately smash each one very thin with a sturdy spatula or burger press, pressing for about 10 seconds. Use parchment paper between the beef and your press to prevent sticking.
5. Season with salt and pepper. Cook for 60–90 seconds, until the bottoms are deeply browned. Smash once—don’t press again!
6. Scrape firmly underneath each patty to keep the browned crust intact, then flip. Add a slice of cheese to each patty and continue cooking until the beef reaches 160°F.
7. Stack two patties on each toasted bun. Add burger sauce, thinly sliced onions, and dill pickles. Serve hot!